14/09/2026
High protein, low calorie sticky Korean beef bowl…
If you’re trying to eat more protein or keep calories under control, meals definitely don’t need to mean plain chicken, rice and broccoli on repeat.
These sticky Korean-style beef bowls are packed with flavour, ready in around 20 minutes and deliver plenty of protein without piling on the calories. You get savoury, slightly sweet and spicy beef, fluffy rice and loads of crunchy vegetables all in one bowl. Perfect for a quick dinner, post-workout meal or meal prep for the next day.
Ingredients (Serves 4)
500g 5% fat beef mince
1 tsp cooking oil
3 cloves garlic, crushed
1 tsp fresh ginger, finely grated
2 tbsp gochujang paste*
3 tbsp reduced-salt soy sauce
2 tbsp rice vinegar
1 tbsp honey
1/2 tbsp cornflour
3 tbsp water
1 medium carrot, grated
1 cucumber, thinly sliced
4 spring onions, finely sliced
Optional fresh chilli or chilli flakes
* If you cant get hold of gochujang paste: replace with 1 tbsp sriracha + 2 tsp tomato purée + 1 tsp honey.
Method
Start by making the sticky Korean-style sauce. Mix the gochujang, soy sauce, rice vinegar, honey, cornflour and water together in a small bowl until smooth.
Heat the oil in a large non-stick frying pan over medium-high heat. Add the beef mince and cook for around 5 minutes, breaking it up with a wooden spoon as it cooks.
Once the beef is nicely browned and cooked through, add the carrot, garlic and ginger. Stir-fry for a few minutes, until fragrant.
Pour in the sauce and stir everything together. Cook for another 2-3 minutes, stirring regularly. The sauce should reduce and become glossy and sticky, coating the beef.
Serve in bowls with basmati or jasmine rice and top with the cucumber and spring onions. Add some fresh chilli or chilli flakes if you want an extra kick.
